Regardless of how active you are, it’s easy to find yourself drawn indoors during the coldest winter months. Even more so if you’ve got a fire going, a good book or Netflix series, or something wonderful simmering on the stove. Soups are especially nice because they fill your home with wonderful scents, and because they can be tasty and very good for you at the same time. Here are three time-tested recipes – all of which go well with a French bread.
PUMPKIN AND BLACK BEAN
This is a wonderful soup for vegetarians and everyone who loves sharp, aromatic flavors. It only takes about 20 minutes to assemble and will taste even better if you let it simmer for a while.
Ingredients:
2 15-ounce cans of black beans, rinsed and drained
2 15-ounce cans of garbanzo beans – consider those that are extra spicy
1 14-ounce can of diced tomatoes, drained
2 onions, finely chopped
1 teaspoon of olive oil
3 minced garlic cloves, or minced garlic from a jar
1 teaspoon of ground cumin
3 cups of vegetable broth
1 15-ounce can of pumpkin
2 tablespoons of cider vinegar
½ teaspoon of pepper
½ cup of reduced-fat sour cream
½ cup of sliced green onions
(optional) ½ cup of roasted salted pumpkin seeds
(optional) 2 tablespoons of bourbon
Directions:
-Put the beans and tomatoes in a food processor; cover and process until they’re blended
-In a Dutch oven, sauté onions in olive oil until they’re translucent. Add the garlic and cumin and sauté a minute longer . . . then stir in the broth, pumpkin, vinegar, pepper and bean/tomato mixture . . . then add the spicy garbanzo beans whole. Taste this as it cooks and feel free to add more cumin, jalapeno or other spices to suit your taste.
-Simmer for 20 minutes or longer, then serve with a garnish of sour cream, green onions and pumpkins seeds if you have them.
ELEGANT AND HEALTHY VEGETABLE SOUP
This recipe came from the New York Times cooking section, which describes it as being inspired by French slow-cooked casseroles made with pork and duck. It’s a vegetarian alternative that still packs a lot of flavor, with olive oil replacing the duck fat and a nice blend of greens for a wonderful texture.
Ingredients:
4 large sliced scallions
12 ounces of Swiss chard (about 1 large bunch), with the stems separated and chopped and leaves torn into 2-inch pieces
2 celery stalks, chopped
3 finely chopped garlic cloves
3 fresh thyme sprigs
1/3 cup of extra-virgin olive oil plus more for serving
½ pound of green beans cut into 1-inch pieces
2 cups of frozen or fresh lima beans or snow peas
½ teaspoon of sugar
Kosher salt
1/3 cup of dried or fresh bread crumbs
Directions:
-In a Dutch oven or large saucepan, combine the olive oil, scallions, chard stems, celery, garlic and thyme and bring to a simmer, which should take 12 to 15 minutes. You want to cook this slowly so the vegetables infuse the oil with lots of flavor.
-Add the green beans, lima beans, chard leaves, sugar, 2 teaspoons of salt, ½ teaspoon of pepper and 2 cups of water . Bring it to a simmer over medium heat, stirring occasionally until the green beans are tender.
-Use a skillet over medium-high heat to toast the bread crumbs, stirring frequently, until they’re golden brown and fragrant, then transfer them to a heat-proof bowl.
-Ladle the soup into bowls and top with the bread crumps, a drizzle of olive oil and ground black pepper.
MARYLAND CRAB SOUP WITH OLD BAY SEASONING
This beautiful recipe came from the Soup Maker group on Facebook and was posted by guy who obviously knows what he’s doing! It’s a wonderful recipe for seafood lovers, and since Delaware is close to the regions of Maryland and Virginia, where blue crab meat is plentiful, it’s easy to make.
Ingredients:
2 tablespoons of butter
1 large finely chopped onion, or about 2 cups
1 cup of chopped celery
2 32-ounce cartons of beef or seafood stock
64 ounces of low-sodium V8 juice
3 tablespoons of Old Bay seasoning
4 tablespoons of Worcestershire sauce
2 bay leaves
3 cups of lima beans (fresh if it’s summertime, or frozen)
32 ounces of frozen mixed vegetables
28 ounces of diced tomatoes
2 tablespoons of dry mustard
1 or 2 pounds of fresh picked crab meat; consider one cup of backfin and one cup of lump for variety and texture
Directions:
-Melt butter and cook the onions and celery until they’re translucent
-Add the stock, V8 juice, Worcestershire, tomatoes, Old Bay and other seasonings
-Bring it to a boil and then turn it down to a simmer, and add the vegetables
-Let that come to a low boil and keep it going for about 30 minutes
-Add the crab meat last and put the heat on the lowest setting for 20 minutes
-Taste this as it cooks and add more salt or Old Bay to suit your taste.
Whether you crave the coastal spice of Old Bay or the earthy sweetness of pumpkin, these soups are guaranteed to brighten even the grayest winter day. So, pick a recipe, put on your favorite series, and settle in for a healthy, tasty, and cozy night at home. Cheers to staying warm!